Flank Steak Salad with Plums and Blue Cheese

Ingredients

• 8 cups baby arugula loosely packed
• 0.5 teaspoon pepper black freshly ground
• 1 ounce cheese blue crumbled
• 1 pound flank steak trimmed
• 1 teaspoon honey 
• 4 teaspoons juice of lemon fresh divided
• 1.5 tablespoons olive oil divided
• 3  plums thinly sliced
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
3. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness.
4. Remove steak from pan; let rest 5 minutes.
5. Cut steak diagonally across grain into thin slices.
6. Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk.
7. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.